My Restaurant-Style Spanish Rice

Submitted by The battered fedora

"This fragrant rice is a kissing cousin to topgun's The Best Authentic Spanish Rice, retooled for those who can't (or won't) buy Caldo de Tomato con Sabor de Pollo bouillon. Easily doubled for large groups; cooking time includes a fifteen minute resting period. Heavenly flavor!"

 

• Ready In: 45mins
• Ingredients: 10
• Yields: 5 cups
• Serves: 10

ingredients

• 2 cups long-grain white rice
• 1 -2 medium green pepper, diced
• 1 medium onion, diced
• 1 (8 ounce) canned tomato sauce (or homemade)
• 2 2 tablespoons vegetable bouillon or 2 tablespoons beef bouillon
• 1⁄4 teaspoon granulated garlic (to taste)
• 1 teaspoon red chili powder (to taste)
• 1 teaspoon ground cumin (to taste)
• 4 cups water (approximate)
• vegetable oil (do not use olive)

directions

1. Pour rice into a deep pot and stir in enough oil so that every grain is coated. Cook rice on medium heat and stir with a spatula until lightly toasted (about 20-25 minutes). Be careful not to burn.
2. Add onion and green pepper and cook until soft, adding more oil if needed.
3. Tilt pot to remove any excess oil with a spoon.
4. Add water to tomato sauce to make four cups of liquid; stir in bouillon, garlic, cumin, and red chili powder.
5. Pour liquid mixture over rice. Stir once and do not stir again, or rice will be sticky, not fluffy.
6. Cover tightly. Bring to a simmer then cook on very low heat for 20 minutes.
7. Shut off heat—do not remove pan from burner and do not lift lid—and let rest for 15 minutes.
8. Uncover, fluff with spatula, and let rice dry out for a few minutes before serving.